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Method

Heat oven to 200C/180C fan/gas 6.
Cut the squash into large cubes, about
4cm/1½in across, then toss in a large
roasting tin with half the olive oil. Roast
for 30 mins, turning once during cooking,
until golden and soft.

While the squash cooks, melt the
butter with the remaining oil in a large
saucepan, then add the onions, garlic and
¾ of the chilli. Cover and cook on a very
low heat for 15-20 mins until the onions
are completely soft.

Tip the squash into the pan, add the
stock and the crème fraîche, then whizz
with a stick blender until smooth. For
a really silky soup, put the soup into a
liquidiser and blitz it in batches. Return
to the pan, gently reheat, then season to
taste. Serve the soup in bowls with swirls
of crème fraîche and a scattering of the
remaining chopped chilli.

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Comments, questions and tips

Comments

Best soup I've ever made,the whole family love it and that's saying something!
Love the kick the chilli gives it,and the creme fraiche gives it a lovely creamy texture ,would recommend doing double the quantity as is so good.

This is a favorite! I make a 'slimming world' version of this by using fry light instead if olive oil and butter.. I also do not put chilli in, I just grind chilli flakes on top of each bowl, that way, my young children get to enjoy it without the spice! I have had it tasting bland, but I think that maybe because the squash is 'old' -I have left it in the veg rack for too long. I just add a little sweetener to offset this, but it's only happened twice! I freeze it without the creme fraiche in...

I think the sugar the recipe is referring to would be natural sugars in the squash as you are not actively adding actual sugar to it. I could be wrong so maybe someone else may put me right but I'm pretty confident that's what they mean. So not to worry.

I have made this soup before and it was absolutely delicious. This time I added 200g spinach to the onions and used yogurt instead of crème fraiche. Used green chillies instead of red as I didn't have any. It was divine. Will be making it again!!

Just made this soup, it is so delicious, doesn' t even need much seasoning. I tried to make it a bit healthier so used only olive oil - no butter and instead of creme fraiche I used little bit of coconut puree/cream. Didn' t have big butternut squash so I made it with one parsnip and one sweet potato and it is just gorgeous. Will be making it again!

Iv just made it too, it was amazing, I tried to make it a bit healthier too by using soy sauce instead of olive oil and butter, instead of using creme fraiche I used wasabi, and I didnt have a butternut squash so used an apple. A real treat, will be making it again!

Such an easy soup to make and yet absolutely delicious! I didn't have any crème fraîche so we ate it without and it was still lovely. We could still taste the butter and the olive oil used in the preparation.

A friend made this for me and it was delicious! I'd thoroughly recommend.... in fact, my husband who claims he doesn't like butternut squash has declared he would eat it again! In response to Kitafee's comment about preparing the squash, try just cutting the squash in half and roasting it in the skin (adding the garlic gloves to the centre) and then scooping it out once cooked. I've seen this on a cooking programme and will be trying it this way when I make it. It'll probably take slightly longer to roast but will be easier than cutting and peeling it beforehand!

Easy to make and far better from my previous attempt at butternut squash soup- I think roasting it makes a real difference/ improvement to the texture and flavour compared to sweating/ simmering it. Have made this for two dinner parties in the last month and it was clean bowls and smiles all round!

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